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Acquapazza Fish

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4 tablespoons extra-virgin olive oil 2 garlic cloves in large dice 4 tablespoons Italian parsley, finely chopped 1 lb (500 g) very ripe cherry tomatoes, chopped 1 lemon, sliced salt 2 lb (900 g) white fish (orange roughy, bass or cod)125 ml red wine 55 g fresh sliced mushrooms 145 g pancetta bacon, finely chopped

Directions: 1. Place the olive oil and garlic in a skillet large enough to receive the fish on medium heat. As soon as the garlic starts coloring, remove the garlic and let the oil cool. 2. Add water to the pan about 1/2 inch (1 cm) deep. 3. Add about half of the parsley, the lemon and tomatoes 4. Add the fish top with the rest of the parsley. Season the fish lightly with salt. Place the skillet back on the stove on medium heat and bring the water to a boil. 5. Cook for about 10 -15 minutes, turning the fish to cook on both sides. Make sure the fish is only half covered by water. Adjust the salt, and add pepper if necessary. Serve warm

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Acquapazza Fish